French Fried Onions
1 (9 1/4-ounce) package piecrust sticks
1 (21-ounce) can apple pie filling
Prepare piecrust as directed on package.
Grease muffin tin cups (2 1/2″ to 3″ in diameter).
Roll pastry to 1/8″ thickness on lightly floured board and cut into 4″ squares. Lay squares in cups of muffin tin.
Spoon in 2 or 3 tablespoons of filling. Fold pastry corners together over the mixture.
Bake for 10 minutes at 450º, then for 30 minutes at 350º.
4 large onions
1 cup milk
1/2 cup flour
2 cups salad oil
Peel onions and cut into slices about 1/4″ thick.
Separate into rings and cover with milk. Let stand for 30 minutes.
Dip rings in flour or shake in bag.
Heat salad oil to 380º.
Fry onion rings in oil a few at a time. When golden brown, remove to plate covered with paper towels, sprinkle with salt, and keep hot in oven.
4 slices bacon
1 cup stewed tomatoes seasoned with celery, onions, spices
1 1/2 cups grated cheddar cheese
4 slices toast or rolls
Cut bacon into 1″ slices and fry until crisp. Remove bacon and drain off grease
Cut frankfurters into 1/2″ pieces, place in pan together with tomatoes, and heat thoroughly.
Add cheese, bacon, and olives if desired. Cook over very low heat until cheese is melted. Spoon over toast or rolls.